Home January 2016 - Chef to Chef

January 2016 - Chef to Chef

2016 Predictions—And How You’re Already Ahead

Now's the time when everyone seems to be pulling out their crystal balls for the year ahead. Should you act on these predictions? Chances are, you already have.

High-Tech Heat

By cooking sous vide, club chefs can improve consistency, quality and speed of service throughout their operations.

Coffee Buzz

Coffee is trending—especially with older members.

Volume with Variety

Cherokee Town & CC’s Executive Pastry Chef Alex Hwang shares her top tips for banquet-style desserts.

Getting Into the Game

When featuring game meats, club chefs showcase their culinary bandwidth.

Soup-er Starters

At Topeka Country Club, a cup of soup is never enough.

Tea-Smoked Duck with Smoked Walnuts

Recipe courtesy of California Walnuts

Honey Blueberry Citrus Slush

Recipe courtesy of The National Honey Board

American Lamb Porterhouse

Recipe courtesy American Lamb Board

Winged Foot Takes Flight

Winged Foot GC has elevated its culinary profile to match the club’s storied golf reputation.

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